Rest the egg dough for 30 min in the refrigerator.
Roll the tagliolini dough thinly and cut in small strip using a knife or a cutter.
Once it starts to boil lower the heat to let it simmer for at least two hours and skimming the broth periodically. Pour through a fine sieve.
Obtain around 500 ml of broth.
In a small sauce pot slowly Saute the celery, carrot, and onion until soft and transclucent
Add the bay leaf, truffle trimmings, truffle water, wine reduction and ham and braise for a few minutes
Add 200 ml chicken stock and simmer for 2 hours. (low heat) There should only be some slight bubbling.
The liquid will reduce about 70-80%. If you feel that the there is not enough liquid you can add some distilled water. Remove the bay leaf and blend with a hand mixer or blender and pass through a sieve.